Perfect Vegan Nanaimo Bars

After making The Ultimate Vegan Poutine, I wanted to share another Canadian classic recipe, but this time dessert! So here we go: Perfect Vegan Nanaimo Bars! Omnomnom. If you’re new to the world of a Nanaimo bar, let me explain this deliciousness.

3 layers of sweet no-bake awesomeness…

Layer 1: graham cracker, coconut, nuts, and chocolate make up this cookie base. Yes, all of those delicious flavours packed into one awesome crunchy layer.

Layer 2: sweet and sticky, vanilla custard layer, which tastes similar to the inside of a creme egg. Omnomnom.

Layer 3: more chocolate. Because chocolate.

Yes, they really are every bit as amazing dessert goodness that they sound like.

If you have a serious sweet tooth, these will hit the spot for you! I love to keep mine stored in the fridge so the custard and chocolate stays firm, then you get the treat of a real melt in your mouth experience paired with crispy cookie crust. Drool.

To make Perfect Vegan Nanaimo Bars: in a medium sauce pan, add the chocolate chips and vegan butter. Melt over low heat, remove from the heat just as there are few chocolate chips left, to ensure you don’t burn the chocolate, and stir in to finish melting. You could alternatively do this in a double boiler.

Add in the graham cracker crumbs, coconut, nuts (if using), and vanilla and stir to combine.

Pour into the bottom of the lined pan and press down firmly. Pop it in the fridge to chill while you are preparing the next layer.

To make the custard layer: add all of the ingredients to a medium bowl and use a mixer to blend well.

After my expert recipe testers (aka friends) tasted these, I was told that this middle layer is sometimes soft and gooey (like I enjoy), but sometimes it’s a bit more firm. So you can add more or less non-dairy milk to reach your preferred consistency, keeping in mind it firms up more when refrigerated.

Fun side note: the standard custard powder used in Nanaimo bars happens to be vegan!

Pour the custard filling on top of the cooled bottom layer. Spread it out so it evenly covers and then pop in the freezer for 15 minutes.

To finish the bars, add the chocolate and vegan butter to a small sauce pan and put over low heat. Melt the chocolate until just a few chips remain then remove from heat to avoid burning the chocolate. Stir to finish melting the chocolate. Alternatively, you could do this in a double boiler. Pour over the custard layer, and spread to evenly coat.

Cool in the fridge for a couple of hours or overnight before slicing. For perfect slices, heat a large knife in hot water, dry off completely then use the hot knife to cut the bars. This will help cut through the chocolate layer, and not cause cracking. Store the bars in the fridge in an air-tight container. So much yum!

5 from 3 votes

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Perfect Vegan Nanaimo Bars

Prep Time

30mins

Cook Time

10mins

Total Time

40mins

This Canadian classic dessert is made up of a coconut and chocolate cookie base, a creamy custard layer, all topped with chocolate.

Course: Dessert

Cuisine: Canadian

Servings: 16regular sized bars or 9 giant ones (as seen in the pictures)

To make the bottom cookie layer: in a medium sauce pan, add the chocolate chips and vegan butter. Melt over low heat, remove from the heat just as there are few chocolate chips left, to ensure you don't burn the chocolate, and stir in to finish melting. You could alternatively do this in a double boiler.

Add in the graham cracker crumbs, coconut, nuts (if using), and vanilla and stir to combine. Pour into the bottom of the lined pan and press down firmly. Pop it in the fridge to chill while you prepare the next layer.

To make the custard layer: add all of the ingredients to a medium bowl and use a mixer to blend well. For a soft and gooey custard use 3 tablespoons of non-dairy milk, for a firmer filing, reduce the non-dairy milk to 1-2 tablespoons. Pour on top of the cooled bottom layer, spread evenly, and pop in the freezer to set for 15 minutes.

To make the top chocolate layer: add the chocolate and vegan butter to a small sauce pan and put over low heat. Melt the chocolate until just a few chips remain then remove from heat to avoid burning the chocolate. Stir to finish melting the chocolate. Alternatively, you could do this in a double boiler. Pour over the custard layer, and spread to evenly coat.

Cool in the fridge for a couple of hours or overnight before slicing. For perfect slices, heat a large knife in hot water, dry off completely then use the hot knife to cut the bars. This will help cut through the chocolate layer, and not cause cracking. Store the bars in an air-tight container in the fridge.

Where do you buy your graham cracker crumbs in Toronto? I only find the HoneyMaid ones around here (and Amazon.com won’t ship them to Canada). Thanks for any help! My kids would be thrilled if I would make these.

I buy the gluten-free ones called S’moreables which happen to be vegan. I just didn’t recommend them here on my site because in the US they appear to have a different recipe and aren’t vegan. One box makes 2 cups once ground. Enjoy!

Oh my gawd Samantha! I gave up sugar. I will have to substitute honey for any sugar these Nanaimo Bars call for, and use sugar free chocolate, graham cracker crumbs, coconut, custard. I know it can be done. Can’t wait to bite into this delicious taste treat. Thanks Sam.

I am making these this weekend. They look so good, and should be easy to make. I’m all about good and easy in the summer. I remember reading your post about vegan cheeses, and I saw that our local Wegmans is carrying Chao, and shoppers rated it very well, so I’m going to pick some up. It is nice to have a choice, and while I like the Daiya slices and blocks for cooking, the shreds should be retired. It’s great when the big chains become more vegetarian, celiac, and vegan friendly. Thanks for all the great tips and recipes, Sam, and Happy Canadian Independence Day to you. Have a great one. I will be celebrating our Independence Day with a pan of these bars, and might even sing the first few lines of O Canada!

Haha! How charming! Happy Independence and Canada day to you 🙂 Chao is great, but if you’re interested, you could also try making some vegan cheeses at home. Personally, I like the homemade ones much better.

I can’t get Birds over here in South Africa easily. I don’t like the local supermarket brands as they have dubious and perhaps non vegan E numbers in. I guess I could use cornstarch and a pinch of turmeric for color and maybe a little more vanilla extract instead?

OMG, now that I’ve seen these, they look nearly exactly like Donauwellen (= Danube waves) like my grandmother used to make! Except those had a yellow or marble cake base and also included sour cherries…. hmmm… sour cherries…. there seems to be another recipe idea lurking there. Thanks, Sam!

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I'm Sam, welcome to my blog! Here you'll find my favourite easy vegan recipes. I went from carnivore to vegan overnight and with limitation came inspiration and it wasn't long before I fell in LOVE with vegan food. Here's my story →

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